Delicate and hearty soup made with red lentils and coconut milk, simply prepared and ideal as comfort food. The finishing touch with coconut milk, pepper, and extra virgin olive oil makes it rich and flavorful.
Finely chop half a yellow onion.
Heat a drizzle of extra virgin olive oil in a saucepan and sauté the onion until soft.
Add the soaked and rinsed red lentils and the two tablespoons of tomato purée; mix well.
Season with salt and cover with enough water (about 800 mL). Bring to a boil, then simmer for about 25 minutes until the lentils are tender.
Stir in the coconut milk, mix, and let simmer for another 5 minutes to meld the flavors.
Serve the soup with a drizzle of coconut milk on top, a grind of pepper, and a splash of raw olive oil.
Saucepan
Knife
Cutting board
Wooden spoon
Vegan recipe. Cooking times may vary depending on the quality of the lentils; adjust the amount of water during cooking if necessary.
Italy
| Energy (kcal) | 148.95 |
| Carbohydrates (g) | 10.46 |
| of which Sugars (g) | 2.4 |
| Fat (g) | 9.66 |
| of which Saturates (g) | 3.59 |
| Protein (g) | 4.34 |
| Fiber (g) | 2.74 |
